Caribbea Beef Patties

Ingredients

Drizzle of Oli
1 Samll onion finely Chopped
2 Garlic Coles crushed
250g Beef-mince
1 potatocut into 1cm in cubes
2tsp turmeric
2tbsp tomato puree
few thme sprigs
2tbsp hotpepper sauce
500 Block shortcrust paster
1 eggbeaten
Green salad ,to save

Method

Hert the oil in a pan ,add the onion and cook for 5 mint.Add the garlic and beef ,turn
up the heat and cook until thermometric,
the puerr and thyme.plus 200ml water Cover and sommer for 15 mins more.Add the hot pepper Sause and Leave To cool


2 Heat over to 220c/200c fun/gas 7 .Roll Out the paster to the thickness of a coine Cut out 6 x 15Cm Circles,using
a small plate as a guide.Divide the mince between the Circles piling it upon one site.Mix the egg wiht here maiming turmeric
brushstroke edge of each circle then flod over abd usea fake to seal the eds .

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Ma–Po Tofu (Spicy Bean Curd with Beef)

This spicy province dish gets its layers of flavor from 2 differing kinds of heat: fiery chiles and gently desensitizing  province peppercorns.

Ingredients

1 teaspoon Szechuan peppercorns
 one 1/2 pounds soft (not silken) curd, take 1-inch cubes
 two tablespoons Chinese hot bean paste (also referred to as chili bean sauce)*
 one tablespoon Chinese black-bean paste or sauce*
 four tablespoons oyster sauce
 two tablespoons Asian chili powder*
 one tablespoon cornflour
    1/4 cup groundnut oil
 four ounces hamburger
 one (1/4-inch) piece contemporary ginger, minced (about one teaspoon)
 two cloves garlic, minced
 one scallion (white and inexperienced parts), thinly sliced on diagonal
    1/4 cup Shanghaiing rice wine
 one medium leek (white and pale inexperienced components only), washed, halved lengthwise, and take 1/2-inch slices (about 1/2 cup)
    1/2 cup broth or low-sodium chicken stock
 one tablespoon light-weight soy
 one tablespoon dark soy
 two tablespoons contemporary cilantro, shredded (optional)
    Available at Asian markets and within the Asian section of some supermarkets

Preparation

In dry significant cooking pan over moderate heat, toast peppercorns, stirring, till odoriferous, three to five minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.

In giant pot over moderately high heat, bring four cups water to boil. Add tofu, take away from heat, and let steep, uncovered, 5 minutes. exploitation slotted spoon, transfer curd to medium bowl and put aside.

In tiny bowl, whisk along hot bean paste, black-bean paste, two tablespoons oyster sauce, and flavored. Set aside.

In tiny bowl, whisk along asylum and three tablespoons water. Set aside.

In pan or significant giant saute pan over moderate heat, heat oil till hot however not smoking. Add beef, ginger, garlic, and scallions and stir-fry till meat is tanned, concerning one minute. Add rice wine and cook, stirring sometimes, till most of wetness evaporates, one to two minutes. Add hot bean paste mixture and cook, stirring sometimes, till mixture is incorporated and oil in pan turns red, concerning one minute.

Add tofu, leeks, stock, light-weight and dark soy sauces, and remaining two tablespoons oyster sauce and produce to boil. Whisk asylum mixture to recombine, then raise pan and cook, stirring sometimes, till juices thicken slightly, concerning one minute.

Transfer to dish. Sprinkle with Szechwan province flavoring powder and cilantro, if using. Serve straight off.

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